Bread pudding is one of my favorite desserts and, of course, I love chocolate. So when you put the two together like New Orleans native Chef Gisele Perez does, it’s a winner.

Save this recipe for Chocolate Bread Pudding to Pinterest.

Hungry for more? Try Giselle’s recipe for Bread Pudding with Sauteed Pears.

In this easy-does-it and delicious Chocolate Chunk Bread Pudding recipe, Chef Gisele, who writes the PainperduBlog.com, uses day old or as she calls them ‘stale’ croissants rather than bread. (I don’t think croissants have ever lasted long enough around the realfoodtraveler.com offices to become stale!)

Chocolate Chunk Bread Pudding Recipe

Recipe courtesy of Chef Gisele Perez   PainPerduBlog.com

Makes 8 – ½ cup sized servings

Ingredients:

5 ounces of stale croissant, Danish pastry or brioche cut into 1/2 inch cubes

For best results, use good quality dark chocolate.

2 cups half and half
1/2 vanilla bean or 1 teaspoon best quality vanilla extract
2 whole eggs
2 egg yolks
4 ounces sugar
1/3 cup golden raisins
1 ounce best quality dark chocolate, cut into chunks

Method:

Prepare 8 -4 ounce ramekins by buttering them well, and dusting with sugar.

Scrape the seeds of the half vanilla bean, if using, into the cream and add the pod to the cream also. Scald the half and half with the vanilla.

Whisk together the eggs, yolks and sugar. Then pour the scaled cream in a slow steady stream into the sugar-egg mixture whisking the whole time.
Fold the bread cubes to the cream/egg mixture and let sit for about 20 minutes.

Using a scoop or cup measure, fill the ramekins with the bread mixture. Place ramekins on a baking sheet and bake at 350 degrees for about 30 minutes or until set, slightly brown and puffed up.

Serve either in the ramekin or unmold on to a plate, and top with a chocolate sauce or Crème Anglaise.